For Fish:Have your grill hot and ready to go.Season fish with olive oil, chopped thyme, orange zest, orange juice, salt and pepper and marinate for 20 minutes. Have cauliflower ready and warm. Have the red bell pepper pomegranate pesto ready to go. Grill fish for 4-5 minutes on each side depending on the thickness of the fish and the desired doneness. Serve with a squeeze of lemon.Almond Roasted Golden Cauliflower:Place raw cauliflower and butter into a cold sauté pan. Place on a Medium heat burn and begin brown on all sides. Once cauliflower is brown add the toasted almonds, sundried tomatoes, chopped parsley, lemon juice and zest. Sauté for 3 more minutes and serve. Cauliflower should be tender but still fresh and loaded with a warm roasted flavor.Red Bell Pepper Pomegranate Pesto:Place all item excluding the olive oil into a blender. Blend on Medium and slowly add virgin olive oil (in a steady stream) to mixture while blending. Taste and adjust flavor with a pinch of salt.Note * Pesto may be made in advance